My go-to berry crisp for years, these individual berry crisps make wonderful easy non-soggy servings and leftovers, which are even more special because of the to-die-for fantastic ‘big crumb’ topping recipe I have perfected. Truly our family’s ‘tried-and-true’ berry crisp dessert recipe!
I’ve loved berry crisp for as long as I can remember. Sweet and sour with a yummy crunchy topping. Oh, and with a bit of vanilla ice cream slowly melting on it- heavenly.
What I’ve never loved about it is serving it- there seems to be no way around the blob that ends up in the bowl, and sometimes the crispy topping ends up underneath the berries making it soggy (horrors!).
“Berry mush” just doesn’t sound quite as good as “berry crisp” does it? And if there are leftovers? Ugh. Leftover berry crisp is not crisp and there’s no amount of reheating that’s going to bring it back to it’s initial glory.
Enter the individual ramekin – what a revelation the first time I made crisp in these beauties! Perfectly crisp, never too much juice covering all the good topping, and perfectly sized for each person resulting in NO leftovers. And when placed on a small plate, they turn humble berry crisp into something almost elegant to serve. And a lot easier than a glob of stuff on a plate.
Who knew?
The other wonderful thing about making them individually (as if I haven’t gone on and on about it already…) is that it is easy to make just the amount you need, even if that’s only two or three- or even just one.
Individual Berry Crisps & Big Crumb Topping
You can use fresh or frozen the berries (if using frozen, no need to defrost- just pile ’em in), tossing them with a some flour, adding a bit of brown sugar or honey if your berries are sour.
I love using a food processor to combine the topping – it’s so easy and it’s the trick for getting the wonderful ‘big crumb’ topping that doesn’t melt into the berries while baking. Process until the dough forms a clump and then divide the big pieces on the tops of the berries, squeezing any smaller particles into clumps and pressing down slightly. Sprinkling small pieces will just make them dissolve into the berry juice, resulting in a soggy topping.
Oh my. Yes, yes- no melted, soggy topping here!
Make ahead tip: I often make these hours before I want to serve them and keep them in the refrigerator, placing them in the oven to cook while we are eating dinner. They come out bubbling and ready for that scoop of ice cream.
Individual Berry Crisps with Fantastic Big Crumb Topping
Equipment
- (6) 1 cup sized ramekins - adjust recipe for smaller or larger sizes*
Ingredients
- 1 to 1 ½ pounds berries any type, frozen or fresh
- 1/3 cup brown sugar + more to mix with berries, if desired**
- 2/3 cup + 2 tablespoons whole wheat pastry flour divided (see note for gluten-free option)
- 2/3 cup whole rolled oats
- 1/4 teaspoon cinnamon
- 1/2 cup butter chilled and cut into 8 tablespoons
Instructions
- Heat oven to 375 degrees for baking immediately (if baking later - see note - make sure oven is preheated before baking).
- Mix the berries (no need to thaw if frozen) with 2 tablespoons flour and a bit of sugar or honey, if desired. Divide evenly between the ramekins.
- Place remaining flour, oats, 1/3 cup brown sugar, cinnamon, and butter pieces in the bowl of a food processor. Pulse until the mixture starts holding together.
- Break off "pieces" of the topping and evenly cover the berries in the ramekins, pressing down as needed, but keeping most of the topping in clumps (don't break up and sprinkle little pieces).
- Place ramekins on a baking sheet and cook for 25-30 minutes (adding about 5 minutes if starting with frozen berries), until the edges are bubbling and the topping is browned.
- Let cool about 15 minutes before serving.
Notes
Nutrition
Pin to your favorite dessert board:
This recipe has been updated – it was originally published in July of 2011.
Amy says
It looks delicious and I love that they are individual dishes…keeps me from overeating!
Jami says
That’s one of the things I love, too, Amy!
easypeasy says
This is brilliant to make them in ramekins so they don’t get soggy! I agree there is nothing worse then soggy!
Jami says
I was seriously crisp-life changing when I discovered ramekins. 🙂
Tara @ Lehman lane says
Jami these look so so good!!! Pinned:). We are overflowing with raspberries here and I am excited to have another recipe to try with them! Please share this berry crisp recipe tonight at Dream. Create. Inspire. Link:).
Jami says
Thanks, Tara – I will!
Tim says
Cool stuff.
Lisa says
What beautiful little crisps. I love how you made them in the little ramekins. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your crisps up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html
CAS says
We love berry crisps & this one sounds really delish! I’m a new follower, visiting from Funky Junk Interiors, & a “former” Oregonian. Now we live in AZ, but love to visit OR some time in the summer & see friends & family — nice time to get out of the AZ heat. Would love it if you popped over to my blog & follow back.
CAS
Charmingdesigns says
That dish is really making my mouth water. We moved away from Oregon a few mo. ago. I miss the wild blackberry’s But So. Calif has the best strawberries.
Becky says
Mmmmm…those look fabulous.
Sandra says
My kids will love these, thank you 🙂
Jensamom23 says
What an easy way to turn a yummy dessert into somehing special..love the individual remekin idea…thanks for sharing!
dining room table says
Really nice idea you have here! I am so impressed. I hope I can make something like this come weekend!
Barb-Harmony Art Mom says
Printed this recipe for the frozen berries I have in the freezer….great timing. Thanks.
I just made your chewy granola bars again this morning, this time with peanut butter and almonds slices….yum! We call the Jami’s Bars.
mountain mama says
yum, sounds great, especially when berries are in season!
Mary Ann says
What a lovely post. I love the sweet ramekin cups. The recipe sounds wonderful.
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Joy @ Joy Of Desserts says
They look great in those pretty ramekins. Love crisps.
Dropped Stitch Knitter says
These look delicious! I’ve never been good at making crisps myself. They taste great, but look, well like mush.
I’ll have to find some small dishes myself and try this…